If you have ever gone to a culinary school, one of the basic lessons you would learn is, baking is a science. Every ingredient from flour to salt, in baking plays a scientifically important role in delivering the desired texture and flavour to the end product. We all know that baking is an art, but what we don’t know is that the baking process in itself is pure science.
This is not new information to a culinary student that baking is science. When baking a cake, accuracy in the measurements of ingredients is as important as the method of preparation in getting the desired result. Getting the right measurements and knowing the recipe can get you a perfectly baked cake, but knowing how the ingredients work, will make you a pro in cake baking.
Science is not everyone’s thing, but knowing a little for sake of the cake, wouldn’t be that bad a situation, so, let’s begin with creaming the fat and sugar. When we cream the fat and sugar many little air bubbles are formed in the process, and these bubbles are kept trapped in the mixture surrounded by a film of fat. It is the air bubbles that bring the fluffiness in the cake when beaten eggs are added to the mixture. Only solid fat has this ability to hold air bubbles, that is why we need to use butter or margarine in recipes that call for creaming of the fat and sugar. Using butter rather than margarine is all about the flavor?

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Last edited by jim_slagle; 02-09-2017 at 09:26 PM.

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